Thanksgiving pies. These are my best yet. Cake yeast, 59% hydration and fermented for at least 24 hrs between 65F-70F. I switched back to San Felice flour. This batch was a mixture of the red bag (for longer fermentation) and blue bag. This was the most tender and flavorful crust I have ever made. The San Felice flour is as sweet as the Caputo but has a nutty flavor. I got the oven well balanced. I'm getting better at the Neapolitan slap. 2 Margheritas, 1 Apple pie, 1 Banana Pie, 1 cheese/ricota/chive pie. The dessert pies were a hit with my friend's sons and my daughter.

Hi Chau. Thank you. The cheese was Crave Brothers fresh mozzarella. It melted fine and the flavor quite creamy. The bake time was between 40-60 seconds and the floor was probably in the upper 800s to lower 900s. The margheritas were baked when there was a vigorous fire lapping across the dome. The rest went in as the fire was dying down.

Outstanding job. They look pro all the way with the micro leoparding. My personal opinion is that a 24 hour RT dough is perfection for a Neapolitan pie. My workflow has evolved into exactly what you are doing, except I use natural leavening.

Outstanding job. They look pro all the way with the micro leoparding. My personal opinion is that a 24 hour RT dough is perfection for a Neapolitan pie. My workflow has evolved into exactly what you are doing, except I use natural leavening.

I agree on the micro blistering and the fermentaion times perfect! any cross section shots The one upskirt looks as though there might be a slight Gum line? is that what you are shooting for ? Great looking pies!! its only my preference for a slight bit more char on the bottom. Its a balanceing act for sure ! If my floor is at 900 hard to keep bottom from burning and get the corinione so perfect.John

Thank you, Marlon. I just did a 2-3hr bulk and then balled them. I mixed everything by hand. The amount of cake yeast..it was probably just the size of a peppercorn or a little less for 1000 grams of a mix of the red and blue San Felice flour.

Thanks John. Didn't get to take cross section pics. The cornicione was open and airy. Nope, no gum line at all and the whole thing was thoroughly cooked. I wouldn't say that's what I was aiming for, it's just how it turned out; I was practicing rotating the pies with my peel (the one I bought from you) with one hand (I've had a bit to drink and was doing it for kicks.). Perhaps I was rotating too much My normal pies have more char than that.

I'm very happy to finally be able to make pies like these on the lowly forno bravo andiamo 70. Now I know it's capable of producing great pies. It just takes practice.

I agree on the micro blistering and the fermentaion times perfect! any cross section shots The one upskirt looks as though there might be a slight Gum line? is that what you are shooting for ? Great looking pies!! its only my preference for a slight bit more char on the bottom. Its a balanceing act for sure ! If my floor is at 900 hard to keep bottom from burning and get the corinione so perfect.John

First pies of the season. 62% hydration. 2.7% Salt. .05% CY. Bulk for 2 hrs at 72F and balled for 22 hrs at the same temperature (basically just let it sit in my kitchen). Hand mixed. I autolysed for 30 minutes then added salt diluted in water. I did not develop the gluten and followed advice from this thread (http://www.pizzamaking.com/forum/index.php/topic,24199.0.html). !BINGO! A very tender and pillowy crust. It stayed that way even 20 minutes after the bake. The ultimate test will be tomorrow when I take the leftover from the fridge and eat it for breakfast.

I am permanently sticking with the San Felice flour. We love the nutty/sweet flavor of the crust. If you've been to Antico in Atlanta, you'll know what I'm talking about.